The gluten-free Catering List and accompanying Reference Sheet are vital sources of information for gluten-free ingredients for the food service industry.

Foods that are naturally gluten-free

There are whole categories of foods that are naturally gluten-free. If any of these ingredients is supplied in a packet or tin always check the label to ensure there is nothing containing gluten added.

• Natural Raw Meat (fresh, smoked, frozen)
• Natural Raw Fish (fresh, smoked, frozen)
• Shellfish (fresh, frozen)
• Fruit (fresh, frozen, tinned in syrup or natural juice)
• Fresh herbs and plain individual spices
• Dried beans, peas, lentils and pulses
• Plain natural nuts and seeds
• Eggs
• Dairy products including milk, cream, butter, natural yoghurt, natural cheese, crème fraiche
• Pure oils and fats
• Rice (all varieties of natural rice)

Naturally gluten-free flours

When purchasing naturally gluten-free flours, it is essential to obtain a certificate of gluten analysis stating that the naturally gluten-free flour/grain is in line with the new revised Codex Standard.

To ensure you are buying a brand that is not cross-contaminated, always check the Catering List. There are a number of suppliers of gluten-free flours distributing to locations around Ireland.

Foods that are not gluten-free

Even if an ingredient does not contain any of these items it may still not be gluten-free due to cross-contamination. Always check the Catering List and Reference Sheet.

Codex Wheat Starch

Codex wheat starch is wheat starch which has been processed to lower the level of gluten. It is used to make special gluten-free products such as bread, cakes, biscuits, etc. Wheat starch is not gluten-free unless it is Codex Alimentarius Standard and is labelled 'gluten-free' or 'very low gluten'.

Oats

Regular oats on sale in Ireland are contaminated with barley and wheat and should not be used to prepare gluten-free food.

Pure oats that have been specially produced in a way to avoid contamination by wheat, rye, or barley are now available. Check the Catering List. Food containing these oats can be labelled as ‘gluten-free’ provided that the gluten content does not exceed 20mg/kg as defined by the new EC ‘gluten-free’ labelling legislation.